Description
This Teriyaki Ground Turkey Skillet is a simple, balanced weeknight meal made with lean turkey, broccoli, peas, shredded carrots, and a rich teriyaki sauce. It comes together quickly in one pan and pairs perfectly with rice for an easy healthy ground turkey dinner. With tender vegetables, savory-sweet sauce, and minimal prep, it’s a go-to choice for anyone looking for practical ground turkey and broccoli recipes or a wholesome ground turkey and peas meal.
Ingredients
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1 Tbsp olive oil
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3 garlic cloves, minced
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1 ½ cups chopped white onion
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1 lb lean ground turkey
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1 cup shredded carrots
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2 cups broccoli florets, chopped small
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1 cup frozen peas
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1 ½ cups teriyaki sauce
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4 cups cooked rice (optional, for serving)
Instructions
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Cook the Rice
Prepare 1½ cups of rice according to package instructions using a pot or rice cooker. Set aside. -
Prep the Vegetables
Shred the carrots, chop the onion, mince the garlic, and cut the broccoli florets into small bite-size pieces. -
Cook Onion and Garlic
Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the minced garlic and chopped onion. Cook 1–2 minutes until the onion becomes translucent and aromatic. -
Brown the Ground Turkey
Add the lean ground turkey to the skillet. Break it apart with a wooden spatula and cook until no longer pink. -
Add the Vegetables
Stir in the chopped broccoli, shredded carrots, and frozen peas. Cover with a lid and cook 3–4 minutes until the broccoli softens slightly. -
Add the Teriyaki Sauce
Pour in the teriyaki sauce and stir well to coat everything. Cook 1–2 more minutes until heated through.
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Serve
Spoon the cooked rice into bowls and top with the teriyaki ground turkey mixture. Serve warm.
Notes
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Chop broccoli small to ensure even, quick cooking during the covered steam stage.
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Frozen peas can be added directly without thawing.
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Use thicker teriyaki sauce for a richer, stickier finish.
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For meal prep, store rice and turkey mixture separately to maintain texture.
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Stir gently after adding the sauce to avoid breaking the vegetables apart.